cheesecake 2/2
(continue fr last article...)
Well, there are few characters of this cake though...
1. Texture
The cake needs to stay in the coolest part of the fridge, i.e. freezer!
Staying in the normal 4 degree Celsius would not able to firm the cake...!
But I did add in gelatin in there..... So..?!
2. Base
Oh, where is the base in the photo?! ...... It is indeed hidden under the cake, in other words, too soft to be shown-up..! I used salta cracker for the base... not well blended with the butter (which is not melted..!)
Well, at least it comes up some crunchy texture for the cake then...
Nice try, let's see what we are going to do next time then...... (to be continued)
Well, there are few characters of this cake though...
1. Texture
The cake needs to stay in the coolest part of the fridge, i.e. freezer!Staying in the normal 4 degree Celsius would not able to firm the cake...!
But I did add in gelatin in there..... So..?!
2. Base
Oh, where is the base in the photo?! ...... It is indeed hidden under the cake, in other words, too soft to be shown-up..! I used salta cracker for the base... not well blended with the butter (which is not melted..!)Well, at least it comes up some crunchy texture for the cake then...
Nice try, let's see what we are going to do next time then...... (to be continued)
Labels: cooking
posted by 百恩木子 at 10:22 PM
2 Comments:
Just wonder whether you've strictly followed the recipe. I'd made the same cake twice without any problem. Instead, the cake was a bit too hard after storing in fridge for 2 days.
I also have some experience on making the biscuit base. I only used digestive biscuits as the base and only fresh digestive biscuits can be used, i.e. those cripsy ones. Secondly, the biscuits must be finely grinded, not only into crumbs but almost powder-like. Thirdly, MELTED butter/magarine of adequate amount must be used to mixed with the grinded biscuits, usually 40-50% weight of biscuits. Fourthly, the butter biscuit mixture have to be hardly and evenly pressed on the mould. Fifthly, put the biscuit base in fridge for 15-30 minutes before adding the "wet" ingredients.
Let's see your next try!
so much biscuits being used..?! But I don't have a good cake mould...
Will try harder next time! ^_^
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